Evaluation on the Effect of Sesame Flour and Pineapple on Visual and Textural Properties of Spong Cake

Cake is one of the popular junk food between children and teenagers. So producing nutritional product by high quality have significant role in the health of this group of people who are in growing age. In this study effect of replacement of sesame flour in levels of 0, 8, 24, 40 and 48% and pineapple in levels of 0, 1.5, 4.5, 7.5 and 9% on visual and textural properties on sponge cake were evaluated. So central composite design response surface method was used by 2 variable and 4 central point. According to the results, by increasing seasame and pineapple in cake formulation, pH, springiness and cohesiveness were decreased. Although cell density, the average particle size, firmness, chewiness and b* and a* values were increased. Also the results showed adding pineapple had no significant effect on L* value while decreased by adding seasame flour. Finally the optimal points were 24 and 1.6 in sesame and pineapple respectively for using in spong cake formulation.